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Creamy Chicken Pasta

Creamy Chicken Pasta with golden chicken and shells in a bubbling sauce in a skillet
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This Creamy Chicken Pasta is cozy, rich, and weeknight friendly with golden pan seared chicken and tender pasta in a garlic cheese sauce. The white wine, broth, Parmesan, Romano, and dried herbs make it taste deep and savory without a long simmer.

Ingredients

Scale
  • 1 large boneless skinless chicken breast
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1 to 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 ¼ cups half and half
  • ¾ cup chicken broth
  • ½ chicken bouillon cube
  • ⅓ cup Parmesan cheese, grated
  • ⅓ cup Romano cheese, grated
  • ½ pound pasta, any kind
  • 1 cup pasta water, optional
  • 1 lemon, optional
  • ½ teaspoon each onion powder, garlic salt, oregano, basil, mustard powder, and dried parsley
  • ⅛ teaspoon smoked paprika

Instructions

  1. Prep the chicken: Slice the chicken breast into 2 thinner cutlets, then season both sides with salt, pepper, and Italian seasoning. Dredge in ¼ cup flour and shake off the excess.
  2. Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden brown and cooked to 165°F, then transfer to a plate.
  3. Cook the pasta: Boil the pasta in salted water until al dente. Reserve up to 1 cup pasta water before draining.
  4. Deglaze the pan: Add the white wine to the skillet and simmer for 2 to 3 minutes, scraping up the browned bits. Add butter and garlic, then cook for 30 seconds until fragrant.
  5. Make the sauce: Stir in 3 tablespoons flour and cook for 1 minute. Slowly whisk in half and half, chicken broth, bouillon, dried seasonings, and smoked paprika, then simmer gently until the sauce coats a spoon.
  6. Finish the pasta: Reduce heat to low and stir in Parmesan and Romano until melted. Toss in the pasta, add splashes of pasta water until glossy, then top with sliced chicken and lemon juice if using.

Notes

Use chicken broth instead of wine if preferred, then add a squeeze of lemon at the end for brightness.

For the smoothest sauce, keep the heat low after adding the cheese.

Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth, milk, or water.

Keywords: creamy chicken pasta

Find it online: https://thesavorymama.com/creamy-chicken-pasta/